Front of House Manager
The Blue Owl - Kimmswick, MO

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Job Description

Reports to: Vice President

Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:
 Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
 Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
 Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
 Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
 Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
 Make employment and termination decisions consistent with Vice President’s Guidelines for approval or review.
 Fill in where needed to ensure guest service standards and efficient operations.
 Continually strive to develop your staff in all areas of managerial and professional development daily and through regularly scheduled front of house meetings
 Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
 Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
 Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

 Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
 Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
 Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
 Provide advice and suggestions to General Manager as needed.

 Be 21 years of age.
 Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
 Have knowledge of service and food and beverage, generally involving AT LEAST 3 YEARS of front-of-the-house operations and/or assistant management positions.
 Possess excellent basic math skills and have the ability to operate a cash register or POS system.
 Be able to work in a standing position for long periods of time (up to 9 hours).
 Must have the stamina to work 50 to 60 hours per week.

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